Dutch Pea and Ham Soup

Elena Duggan

Ingredients:

  • 500g Bacon, skin removed, diced
  • 500g Green split peas (1 packet)
  • 100g Carrot
  • 250g White onions, finely diced
  • 250g Celery with leaves, finely diced
  • 250g Potatoes, finely diced
  • 2med Leeks, finely sliced
  • 2 cloves Garlic, diced
  • ½tsp Dried thyme
  • ¼tsp Ground nutmeg
  • ¼tsp Ground cloves
  • 2L Water or chicken stock, reduced salt, additional may be needed
  • Finely ground black pepper to serve
  • Additional speck to serve
  • Rye bread to serve
  • Butter to serve

Method:

  1. In a slow cooker, place bacon, split peas, and stock and cook on low for 3-4 hours or until split peas are tender.
  2. Add vegetables, garlic, herbs and spices and cook for an additional 2-3 hours. Add additional water if necessary to cover all ingredients.
  3. Season with pepper and/or additional spices to taste before cooking for an additional hour. Up to 8 hours in total is likely to gain desired consistency.
  4. If you prefer your soup with chunky chewable pieces, serve as is. Alternatively and more commonly, using a stick blender, blitz until desired smooth consistency is achieved.
  5. Serve with fried crispy cubes of speck, alongside rye bread with lashings of butter.

Health Notes:

  • Gluten free
  • Grain free
  • Moderate Fructose / zero refined sugar
  • Keto Friendly

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